LOURDES GOURMET

Where to buy Chimichurri | Authentic Chimichurri

Steak and Eggs w/Chimichurri by Lourdes Gourmet

Lourdes GourmetComment

Steak and eggs with Chimichurri by Lourdes Gourmet

Steak and eggs with Chimichurri

So, this isn't so much a recipe as it is simply an appreciation of one foodie, from another. We love the composition of color, texture and, of course, how our Chimichurri fits into the edges of the frame.

"Breakfast today is a little spin on steak and eggs. New York Strip Steak marinated in Chimichurri, from my friends at Lourdes Gourmet, sunny side up eggs and sliced avocado all resting atop a healthy drizzling of Chimichurri sauce. As an added bonus, my egg had a double yolk!! Happy happy flavor packed breakfast."

Post and photo courtesy of @texasfoodguy . Thanks for being most excellent and sharing photos of your delicious meals.

Make sure to follow him on Instagram for more great meals and photos.

Roasted Acorn Squash w/Chimichurri

Lourdes GourmetComment

Another fantastic treat c/o of our friend @wavesncraves

Swimming in tiny pools of melty coconut, over subtly sweet, nutty roasted acorn squash with a bright and flavorful hit of Lourdes Gourmet Chimichurri, popping with sweet and tangy pomegranate... pretty much the best plunge evah, fah-lavah! Pick up Lourdes Gourmet products in comments below. #Tinypoolsofmeltycoconutmakemehappy #RoastedVeggiesRule

1 large acorn squash, seeded, sliced into wedges
Coconut oil
Sea salt
@LourdesGourmet Chimichurri
Pomegranate seeds

Preheat oven to 400 Coat acorn slices with coconut oil,season with a dash of salt. Roast for 20-25 minutes or until fork tender. Once squash is done, spoon Lourdes Gourmet Chimichurri sauce over squash, add pomegranate seeds over top, enjoy. Missy xo

Spicy Mango Ginger Chicken Bowl

Lourdes GourmetComment

Spicy Mango Ginger Chicken Bowl

Omg you guys, totally inspired by @lourdesgourmet flavorful Mango Spread! Soooo whatever happened this weekend it won’t matter, yer rad self will be stoked after eating this easy SPICY MANGO GINGER CHICKEN BOWL with COCONUT CAULIFLOWER RICE! Huge flavors minus the heavy starches, pretty much had my inside voices like “Atta Girl, you got this, look out summer I’m comin for ya!” @wavesncraves  

Olive Oil
½ cup coconut flour
2 Organic chicken breast, patted dry and cut into one-inch cubes
Salt + Pepper
Coconut oil
1 ½ inch nub fresh ginger, peeled & minced
3 Garlic cloves, peeled & minced
½ jalapeno pepper, minced (or more depending on desired heat)

Mango sauce:
½ cup Lourdes Gourmet Mango Spread
½ fresh Mango, diced
1 tbs low sodium soy sauce
1 tbs water to thin (Optional, if desired)

Cauliflower rice:
3 Cups Cauliflower, cut into small florets
2 tbs Coconut oil
¼ cup unsweetened coconut flakes

Garnish:
Cilantro, chopped
Green Onion, diced

The Deal
Lightly brush cubed chicken with olive oil & season with salt and pepper. Add coconut flour into a large ziploc bag, then add the chicken to the bag and shake until coated. Set aside
Mango Sauce; in small sauce pan combine Lourdes Mango Spread, light soy sauce, fresh mango, water (optional). Heat just to warm. Set aside

Chicken; over medium heat, in large nonstick pan, melt 2 tbs of coconut oil, add ginger, garlic and jalapeño. Sauté for about 2 minute. Add 2 more tbs coconut oil, then carefully place chicken into the pan, being careful not to crowd pieces and to keep coconut flour in place. Sauté for about 4 minutes, or until golden brown. Carefully flip and repeat. When chicken is done, turn heat off and add your mango sauce until evenly coated.

Cauliflower Rice; As chicken cooks, place the cauliflower into a large food processor and process until it resembles rice (be careful not to over process, so it doesn’t turn mushy) heat about 2 tbs of coconut oil in a med-large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 3-4 minutes, lightly stir so it doesn’t get mushy.
Add cauliflower to bowl, then Mango Chicken, garnish with cilantro, green onions, ENJOY❤️

Chimichurri with Quinoa

Lourdes GourmetComment

Chimichurri with Quinoa

Chimichurri by Lourdes Gourmet

 

3 cups of cooked quinoa
1-2 cups of black beans
1 cup of red and yellow peppers
1/2 cup of sun dried tomatoes
1/2 cup of red onion                                                                                           1/2 cup to of Feta cheese                                                                                    2 tablespoons of Chimichurri

Refrigerate for 30 minutes

Makes a delicious snack, warm or cold

Guava Jam Puff Pastry

Lourdes GourmetComment

Guava Jam Puff Pastry

  • 1 box of puff pastry
  • 1 package of plain cream cheese
  • 1/2 teaspoon of almond extract
  • 1 jar of Lourdes Gourmet Guava Jam
  • 1 cup of powdered sugar
  • 3 tbsp of heavy cream
  • 1 teaspoon of almond extract
  • 1/2 teaspoon of salt
  • sliced almonds

Make sure to thaw the sheets of puff pastry and cream cheese. Lay one sheet onto a greased cookie sheet. We use coconut oil.
Blend cream cheese and almond extract and spread on top of pastry sheet. Evenly spoon out Lourdes Gourmet Guava Jam over entire sheet. Cut second sheet into strips, weaving them over the guava jam.
Bake at 375 degrees for 25-30 minutes or until slightly crisped.
Mix cup of powdered sugar, 3 tablespoons of heavy cream, almond extract and salt together to a semi-thick frosting which can be drizzled over top of pastry sheet.
Once pastry is pulled from oven, sprinkle almonds and frosting over top.

Chimichurri Chicken

Lourdes GourmetComment

Chimichurri Chicken

  • 2 lbs of chicken breast
  • 3 tablespoons of Chimichurri Sauce
  • Salt and pepper  
  • 2 tablespoons of olive oil
  • 1 lemon

2 to 4 hours before cooking chicken, puncture chicken with a fork. Add salt and pepper for slight flavoring, and squeeze lemon juice over top. Refrigerate until ready to cook. Shortly before cooking, lightly brush with Chimichurri. Once complete, enjoy with Chimichurri.

 

Mango Banana Muffin

Lourdes GourmetComment

Mango Banana Muffin

Mango Banana Muffin

 

  • 2 to 3 eggs
  • 1/4 cup of coconut oil
  • 2 medium bananas
  • 1/4 cup of coconut flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 1/2 cup of cashews or walnuts (if desired)

In large mixing bowl, combine eggs, oil, bananas, coconut flour, salt and baking soda until smooth. You want the mix to be the consistency of pancake batter.  If desired, you can add cashews/walnuts into mix.
Scoop 2 large tablespoons of batter into each lined muffin cups, in pan. On top of each muffin serving, add 1 large teaspoon of Lourdes Gourmet Mango Spread.
Bake at 350 degrees for 20-25 minutes until tops of muffin are slightly golden in color.

Enjoy with family and friends, at breakfast, and watch them beg you for the recipe.

 

Pineapple Jalapeno Gravy

Lourdes GourmetComment

Pineapple Jalapeno Gravy

1 cup of orange or apple juice
1 teaspoon of butter
1 to 2 tablespoons of Pineapple Jalapeno Marmalade


After pan frying your chicken, pork chops or fish, deglaze the pan with the juice and jelly. Let the mixture come to a boil for 3-5 minutes. Add butter and remove from stove.

The perfect addition to a bbq.

Fiery Hawaiian Calzones

Lourdes GourmetComment

Fiery Hawaiian Calzones

Calzones with Pineapple Jalapeno Marmalade c/o Savory Experiments

1. Preheat the oven to 400 degrees. If using a pizza stone, place into the oven while preheating. Set aside 1 tablespoon diced jalapenos.
2. In a mixing bowl combine ham through remaining jalapeno and mozzarella cheese. Toss well.
3. Roll out pizza crust to about 16×12 inches, or as close as you can get it without tearing. Slice into quarters. Equally distribute ham mixture between the quarters Fold over and pinch edges shut. Top with remaining 1 tablespoon diced jalapenos. Press down light to get them to stick. Spread cornmeal onto heated pizza stone or lightly greased baking sheet. Place calzones onto pizza stone/baking sheet.
4. Bake for 15 minutes, or until tops are light brown. Remove and brush pineapple preserves or Lourdes Gourmet Pineapple Jalapeno Preserves on top.